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Summer Corn and Shishito Pepper Salad

Relish the final weeks of summer with this easy corn salad that comes together in minutes — especially if you have those tangy, sweet quick-pickled onions on hand in the refrigerator (like Bobby always does). Bursting with bold, Southwestern flavors and a mild bite from the shishito peppers, this salad pairs perfectly with just about any protein or vegetable coming off the grill. And it’s calling your name.

Summer Corn and Shishito Pepper Salad:

¼ cup olive oil

3 cups fresh corn kernels (approximately 4 ears of corn)

Pinch sugar

¾ cup thinly sliced shishito peppers, stems removed

¼ cup quick pickled red onions, recipe below, roughly chopped

2 tablespoons fresh lime juice

2 tablespoons chopped cilantro

2 tablespoons chopped chives

1. Heat 2 tablespoons of oil in a large saute pan over medium high heat until it begins to shimmer. Add the corn, season with salt and pepper and a pinch of sugar and cook until tender, about 2- 3 minutes. Place cooked corn into large bowl and set aside.

2. Using same saute pan, lightly wipe clean and add 2 tablespoons of oil and heat until oil begins to shimmer. Add the shishitos and season with salt and pepper and cook stirring occasionally until tender, about 1-2 minutes. Place shishitos into bowl alongside the corn.

3. Fold in the remaining ingredients: the pickled onions, lime juice, cilantro and chives. Taste for seasoning and adjust if needed.

 

Quick Pickled Red Onions:

1 ½ cups red wine vinegar

½ cup fresh lime juice

¼ cup sugar

2 tablespoons grenadine

½ tablespoon Kosher salt

1 large red onion, halved and thinly sliced

1. Make the brine: combine the vinegar, lime juice, sugar, grenadine, salt and ½ cup water in a saucepan. Bring to a boil over high heat and cook, whisking a few times, until the sugar has dissolved , about 4 minutes. Remove from the heat and let cool for 5 minutes.

2. Place the onions in a nonreactive container with a lid and pour the brine over the top. Cover and refrigerate for at least 1 hour and up to 48 hours before serving. The onions will keep in the refrigerator for up to 3 months.